This 5 ingredient recipe will leave your guests/family/significant other impressed and praising your Gordon Ramsey chef-like skills. Trust the process.
Ingredients:
- 1 1/4 pounds skin-on salmon
- 1/2 cup unsweetened coconut flakes
- Zest and juice of 2 limes
- 1/2 cup coconut milk
- 1/4 tsp curry powder
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup water
In a medium nonstick pan over medium heat, toast the coconut for 3 minutes until browned. TIP: be very attentive as they brown very quickly- I learned the hard way. Set aside. Wipe the pan and add the olive oil over medium heat. Add the salmon, skin side down and sprinkle with lime zest. After 2 minutes, add the water, cover, and steam for 10 minutes. Transfer the salmon to a serving platter and in a separate pan add the lime juice, coconut milk, toasted coconut flakes, curry, and salt. Bring to a boil and reduce heat to cook for 2 more minutes. Using a spoon, pour the sauce over the salmon and voila!! So delicious.
Ingredients:
- 1 1/4 pounds skin-on salmon
- 1/2 cup unsweetened coconut flakes
- Zest and juice of 2 limes
- 1/2 cup coconut milk
- 1/4 tsp curry powder
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup water
In a medium nonstick pan over medium heat, toast the coconut for 3 minutes until browned. TIP: be very attentive as they brown very quickly- I learned the hard way. Set aside. Wipe the pan and add the olive oil over medium heat. Add the salmon, skin side down and sprinkle with lime zest. After 2 minutes, add the water, cover, and steam for 10 minutes. Transfer the salmon to a serving platter and in a separate pan add the lime juice, coconut milk, toasted coconut flakes, curry, and salt. Bring to a boil and reduce heat to cook for 2 more minutes. Using a spoon, pour the sauce over the salmon and voila!! So delicious.
Una receta de 5 ingredientes que va a dejar al más exigente de tus comensales con la boca abierta y no sólo para seguir comiendo!!!! Jjajajjaa
Ing:
500 gr salmón con piel
1/2 taza de copos de coco o coco rallado
Jugo y cáscara rallada de 2 limas
1/2 tza de leche de coco
1/4 cdta de curry en polvo
2 cdas de aceite de oliva
1/2 cdta de sal
1/4 tza de agua
En una sartén sobre fuego medio tostá el coco hasta que quede de un color dorado.
TIP: estar sumamente atento porque se quema en unos segundos…lo digo por experiencia propia! Reservá el coco, limpiá la sartén con un papel toalla y agregale el aceite de oliva, calentando a temp. media.
Poné el salmón con la piel hacia abajo y espolvoreale la cáscara de la lima. Después de un par de minutos agregarle el agua, cubrí la sartén y cociná al vapor durante 10 minutos.
Colocá el salmón en la fuente que va a la mesa y en otra sartén agregá el jugo de lima, la leche de coco, el curry y la sal. Una vez alcanzado el punto de hervor reducí la temperatura y cociná durante dos minutos. Usando una cuchara, colocá la salsa sobre el salmón que está pronto para llevar a la mesa. Delicioso!
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